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Chickpea SpinachPie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. VeganSoy-free Nut-free Recipe.
I told you I was going through a Berbere and Cajun obsession at the moment. So here goes another one. This ridiculously tasty pie is a breeze to put together. Use up those canned or cookedchickpeas or lentils, cook them up with the spices, onion and spinach. Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake!
The idea for this came about when I was thinking about making something like a Spanakopita but simpler. Chickpeas are a easy filling if you already have some cooked. Loads of onion, spinach and spices and the crisp puff pastry make this pie very pleasing for the crowd. You can make one whole pie or small hand pies. Always a hit! Use any spices of choice or use the spice blends from my book (baharat, shawarma, garam masala etc). Or use just herbs, a combination of thyme, sage and oregano + nooch. Add some tofu or almondricotta for variation.
Easy Holiday Appetizer or Side to impress. The chickpea spinach filling is also great in sandwiches or as a dip! Continue reading: Chickpea SpinachPie with Berbere SpiceThe post Chickpea SpinachPie with Berbere Spice appeared first on VeganRicha.